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8 ounces macaroni, cooked according to package directions
2 cups diced cooked chicken
1 package (10 ounces) frozen peas, thawed (or 1 to 1 1/2 cups)
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 jar chopped pimientos, drained (4 ounces), optional
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter or margarine
1/4 cup dry bread crumbs
Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole. Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered in a 400° oven for 25 minutes, or until hot.
Chicken and Macaroni Casserole serves 6
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